Something bittersweet today. This is our famous uchche kumro chorchori or bittergourd pumpkin curry where the bitterness of bittergourd is being compensated by the sweetness of pumpkin with the right touch of pungent mustard paste to create a unique taste. We alao uae one or two green chilli to give the dish a tinge of heat. Goes really well with plain rice during summer. It can give you your tastebud a detox too after a prolonged period of having heavy meal. Also as our grandma says, it restores your appetite after you suffer from fever.
- Bittergourd- 2, sliced thinly, remove the seeds
- Pumpkin- chopped, 1 bowl
- Mustard paste – 1 tbsp, mixed with 1/2 cup of water
- Salt, turmeric,
- Green chilli – 2, slitted
- Kalo jire/ kalonji seeds – a pinch
- Sugar – a pinch to enhance the taste
- White oil – 2 tbsp
Heat 1 tbsp of oil. Fry the bittergourd with a pinch of salt and turmeric.
In the same pan, fry the pumpkins for 4-5 minutes. Remove from heat.
Heat the remaining oil. Then add the green chilli and kalonji seeds.
After 30 seconds, add both bittergourd and pumpkin and mix well.
Then add the mustard paste mixed with water and let it boil.
Cook till the vegetables are well cooked. Add the sugar and adjust the seasoning. There sould be very little gravy in the dish. So use the water judiciously. Remove from heat and serve hot.